Crispy Hasselback Potatoes
Inspired by techniques from NYT Cooking and Serious Eats.
Whole potatoes are thinly sliced almost all the way through, basted with butter and herbs, and roasted until the fanned slices turn crisp and golden. It's a simple way to get far more crunchy, buttery surface than a regular roast potato.
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Method
- 1
Heat the oven. Preheat the oven to 220°C (200°C fan) at least 20 minutes ahead so the potatoes start crisping as soon as they go in.
- 2
Slice the potatoes. Lay a potato between two chopsticks and cut straight down across it at 3mm intervals, stopping when the knife meets the chopsticks so the base stays whole. The chopsticks act as a guide and a stop, keeping every potato fanned but intact.
- 3
Rinse and dry. Rinse each potato under cold water, gently fanning the slices apart to wash away loose starch, then dry thoroughly. A dry surface is essential for the fat to crisp the slices rather than steam them.
- 4
Baste and season. Mix the melted butter, oil, salt, pepper and chopped herbs in a small bowl, then brush generously over and between the slices.
- 5
First roast. Roast for 30 minutes, by which time the slices will have started to fan open and turn pale gold at the edges.
- 6
Baste again. Brush the potatoes again with the fat from the tray, easing the slices apart slightly so the baste reaches deeper between them.
- 7
Finish roasting. Roast for a further 30-40 minutes, basting every 15-20 minutes with the fat in the tray, until the edges are crisp and golden and a skewer slides easily into the centre. As the slices open further during roasting, each basting reaches further down between them, so the whole potato crisps evenly.
- 8
Finish and serve. Sprinkle with flaky sea salt and serve while the edges are still crackling.
Storage
Leftovers keep in the fridge for up to 2 days. Reheat in a hot oven at 200°C (180°C fan) for 10-15 minutes until piping hot and crisp again, rather than microwaving, which will soften the edges. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- baking tray lined with baking paper
- 2 chopsticks or wooden spoon handles
- sharp knife
- small bowl
- pastry brush
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 226 kcal |
| Protein | 3.3 g |
| Carbohydrate | 27.2 g |
| of which sugars | 0.9 g |
| of which free sugars | 0 g |
| Fat | 12.2 g |
| of which saturates | 4.4 g |
| Fibre | 2 g |
| Salt | 1.15 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
